• 2 ripe bananas
• 2 C gluten free oats
• 3/4 C nut butter
• 2 Tbsp honey
• 1/4 C cranberries
• 1 C chopped nuts
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• Optional:
• 2 Tbsp chia seeds
• 2 Tbsp hemp seeds
• 2 scoops Collagen Powder

Preheat oven to 350 degrees and line a baking sheet w/ parchment paper.  Mix everything together.  Scoop out cookie size balls onto parchment paper.  These will not spread as they cook, so shape them as you want them to be finished.   Bake for about 15 min and off you go!

These EBTB egg bites are an absolutely perfect way to get a healthy start to your morning!

• 2 C egg whites
• 1/2 C cottage cheese (full fat probiotic is best)
• 1/3 C chopped olives (any kind)
• 1 C packed and chopped spinach
• 1/4 C chopped tomatoes or bell peppers
• Pinch of pink salt or sea salt
• pinch of pepper
• Everything But The Bagel seasoning

Preheat oven to 350 degrees

Spray a non stick 12 muffin tin with cooking spray.

Distribute the spinach, olives and peppers or tomatoes evenly into the cups

Combine the egg whites, cottage cheese, salt and pepper into a blender.  Blend for just a few seconds.

Pour egg batter over veggies.

Bake for 10 min.  Sprinkle EBTB seasons over each cup and bake for another 20 min.

You can really do any veggies you want.  I also love artichoke, gruyere and chives!

• 2 ripe bananas
• 3/4 C plant based milk
• 1/2 avocado
• 1/4 C honey
• 1/4 C peanut butter
• 1 C almond flour
• 2 scoops chocolate protein powder
• 2 Tbsp Cacao powder
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 C crushed peanuts

Preheat oven to 350 degrees.   Spray or oil a muffin pan with coconut oil.   

In a large bowl, mash well the bananas and avocado.   Stir in the  honey, peanut butter, milk, beaten egg and vanilla.   

In a separate bowl, whisk together the almond flour, protein powder, cacao, baking soda and salt.

Incorporate the dry ingredients into the wet and gently mix.  Fold in the peanuts.   Scoop the batter 3/4 full into the muffin pans.  You can put a 1/4 tsp on top and swirl it with a toothpick for a fun design.  Or add more crushed nuts on top.

Bake for 20 min or at until toothpick comes out clean.   

I’m loving these so much that I’ll be creating different variations so stay tuned!!!

You will need a special silicone egg bite mold.  I got mine from Amazon.

• 4 pasture raised eggs
• 1/4 c @nancysyogurt probiotic cottage cheese (or you can use ricotta)
• 1/2 c shredded mozzarella cheese
• 1/2 c chopped marinated artichoke hearts or fire roasted bell peppers
• 2 tbsp collagen protein
• 1/4 c milk (I used unsweetened almond milk but half n half tastes better!)
• 1/4 tsp salt

Lightly spray the mold with avocado oil.  I LOVE @chosenfoods because it has real ingredients only!  Anyways… fill each cup evenly with the chopped veggies.  Put all other ingredients into a blender and blend for about 30 seconds.  Pour egg mixture almost to the top of each mold.  Cover the top with a paper towel and then tin foil to fully secure it so no water seeps through.  Add 1 cup of water to the bottom of the instant pot.  Carefully place the filled egg molds on the trivet.  Set to steam for 8 min.  Let naturally release for 10 min.  Once egg bites are out of their mold, I like to sprinkle more cheese on top and broil them in the toaster oven for a couple min.

And Yeah these aren’t  gluten free BUT I really like the half baked refrigerated tortillas because they have minimal ingredients and taste super fresh!

• 4 half baked organic flour tortillas
• 4 pasture raised eggs
• 1 tbsp from a can of diced green chilis
• Handful of grated Mexican cheese blend
• 1 tbsp butter
• 1/2 pkg frozen seasoned organize hash browns
• Avocado or grape seed oil
• 1/3 c full fat sour cream
• 1 tsp chipotle adobo sauce
• 1 tbsp lime juice

First make your sauce… mix the sour cream, chipotle sauce, lime and a pinch of salt together and set aside.

Heat a pan with enough oil to coat.  Lay your hash browns down on a single flat layer and let it cook according to directions.  Let sit for a while to get nice n crispy before flipping to other side. If you can’t find the seasoned ones use some salt, pepper, garlic powder, paprika.

Crack your eggs into a bowl.  Add your green chilis and cheese.  Season with some salt and pepper.  Whisk together.

Heat another pan on low with butter to coat it.  Add your egg mixture and gently scramble in pan.  Cooking on low and softly stirring will allow the eggs to be fluffy and creamy.

If you have a gas stove, turn your heat to low/med.  Place your tortillas right over the fire to get a nice char.  Watch it though… it only take about 30 seconds before you have to flip it. Finish off cooking them on a pan or I like a cast iron skillet.

Place your tortilla on a plate.  On one side layer your hash brown down, eggs on top, maybe a little more sprinkle of cheese.   Fold the opposite sides in about 1/4 way and roll it up.

Dip in your sauce.